Sfiha Lahm
Small open-faced flatbreads topped with a spiced ground lamb and tomato mixture, baked at high heat until the edges blister and the topping is fragrant. The Lebanese answer to pizza — served hot from the oven with a squeeze of lemon.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 g All-purpose flour
- 7 g (1 packet) Instant dry yeast
- 220 ml Warm water
- 2 tbsp Olive oil (for dough)
- 1 tsp Salt (for dough)
- 1 tsp Sugar
- 400 g Ground lamb
- 2 medium, very finely diced Ripe tomatoes
- 1 medium, very finely diced Yellow onion
- 1 tbsp Pomegranate molasses
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1/4 tsp Cayenne pepper
- 1 tsp Salt (for filling)
- 1/2 tsp Black pepper
- 2 whole, cut into wedges (to serve) Lemon
Instructions
- Make the dough: dissolve sugar and yeast in warm water and let stand 5 minutes until foamy. Combine flour and salt in a large bowl, make a well, and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled.
- Make the filling: combine the ground lamb, finely diced tomatoes, diced onion, pomegranate molasses, allspice, cinnamon, cayenne, salt, and black pepper in a bowl. Mix thoroughly with your hands. Squeeze any excess liquid out through a sieve if the mixture looks very wet — a wet topping steams the bread rather than baking it.
- Preheat the oven to its highest setting (250°C/480°F or higher). If you have a pizza stone or steel, put it in the oven to preheat.
- Punch down the dough and divide into 12 equal balls. On a lightly floured surface, roll each ball into a thin oval or round about 15cm across and 3mm thick.
- Place 2 tbsp of the lamb mixture on each round and spread thinly to within 1cm of the edge. Press firmly so the topping adheres to the dough.
- Bake in batches on the hot stone or a preheated baking sheet for 8–10 minutes until the edges are blistered and golden and the meat topping is cooked through.
- Serve immediately with lemon wedges, fresh mint, and sliced tomatoes.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Sfiha Lahm?
Small open-faced flatbreads topped with a spiced ground lamb and tomato mixture, baked at high heat until the edges blister and the topping is fragrant. The Lebanese answer to pizza — served hot from the oven with a squeeze of lemon.
Where is Sfiha Lahm from?
Sfiha Lahm comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Sfiha Lahm vegetarian?
No — as written, Sfiha Lahm includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of allspice in Sfiha Lahm?
The allspice called for here is part of the traditional recipe and gives Sfiha Lahm its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Sfiha Lahm?
In a Lebanese appetizers spread, Sfiha Lahm is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Sfiha Lahm ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.